Bacon and Egg Enchiladas with Black Beans
Soft scrambled eggs and crisp bacon rolled in tortillas with a smoky black bean and tomato filling, then baked with cheddar until melted.
Equipment
- 9x13 inch baking dish
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 1 cup red bell pepper diced
- 14 oz crushed tomatoes 1 can
- 14 oz black beans 1 can, drained
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 8 oz bacon diced
- 5 large eggs lightly whisked
- 6 flour tortillas 8 inch
- ½ cup shredded cheddar cheese
- 1 avocado diced, for serving
- ¼ cup sour cream for serving
- 2 tbsp chopped fresh cilantro for serving
Instructions
Cooking
- Cook the bean filling. Heat the oven to 350 degrees F. Cook the garlic, onion, and bell pepper in the olive oil for 4 minutes, then add the tomatoes, beans, paprika, cumin, salt, and pepper and simmer for 5 minutes until thick.
- Crisp the bacon. In a clean pan, cook the bacon for 6 to 8 minutes until golden and pour off most of the fat.
- Scramble the eggs. Add the eggs to the bacon over medium heat and stir gently for 1 to 2 minutes until just set but still soft.
- Roll the tortillas. Spoon the beans onto each tortilla, add the bacon and eggs plus a little cheese, and roll them up.
- Bake. Set the rolls seam side down in a baking dish, top with the remaining cheese, and bake for 10 to 15 minutes until golden. Garnish with avocado, sour cream, and cilantro.
Notes
Substitutions: Breakfast sausage or diced ham can replace the bacon, and red kidney beans can replace the black beans.
Tips: Make the bean filling a day ahead and scramble the eggs fresh. Pull the eggs while still soft since they keep cooking in the oven.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat to 165 degrees F.